Gypsy Soup

We omitted the tomatoes from our Skill-Share “Feastival” version of Gypsy Soup, since we were focusing on using seasonally available vegetables. The stock we used was the liquid produced by cooking the garbanzos.

3 Tbsp. olive oil

2 cups diced onion

3 cloves minced garlic

2 cups diced sweet potatoes

½ cup diced celery

¾ cup diced sweet peppers

1 cup diced tomatoes

1½ cups cooked chickpeas (garbanzos)

3 cup stock or water

2 tsp. paprika

1 tsp. turmeric

1 tsp. basil

1 tsp. salt

1 bay leaf

½ tsp. cinnamon

Dash of cayenne

In a large saucepan sauté onions, garlic, celery, sweet potatoes, and peppers for 5 minutes. Add seasonings, tomatoes, and water or stock, and simmer until desired tenderness. Add chickpeas and and heat through.

From the kitchen of Indianapolis chef/baker Veronica Burrows